A TASTE OF BROOKLYN: The Legacy Behind Brooklyn Pizza

8 hours ago

3 min read

Some places earn their place in a community one slice at a time. At Brooklyn Pizza, that legacy has been nearly three decades in the making, built on traditional New York recipes, quality ingredients, and the kind of no-nonsense pizza that needs little introduction. For owner Brad Sywolski, the connection is personal. After moving to Wilmington from Long Island with his family in 2001, a visit to Brooklyn Pizza felt like coming home. Seven years ago, he took ownership with a commitment to preserving the restaurant’s authentic roots while carrying its story into a new generation. Today, with two locations and a team whose collective experience speaks for itself, Brooklyn Pizza continues to serve the thin, hand-tossed slices, hearty Sicilian pies, and Italian comfort food that keep loyal customers coming back. We caught up with Sywolski to talk tradition, family, and why, at Brooklyn Pizza, every month is National Pizza Month.

For readers who may be discovering Brooklyn Pizza for the first time, tell us a little about the people behind the restaurant and how the idea for Brooklyn Pizza came to be.

The Brooklyn Pizza location in Ogden opened almost 30 years ago, founded by a New York transplant whose father owned a pizzeria in the Sheepshead Bay area of Brooklyn in the early 1950s. He brought those classic, traditional recipes with him.

Shortly after moving from Long Island to Wilmington with my family in 2001, I was told we just had to visit Brooklyn Pizza. From the moment we walked through the door, we felt right at home amid the sights, sounds, smells, and flavors.

Fast-forward 25 years, and I’ve now owned the business for seven years. My main priority has been to maintain its authenticity by using the highest-quality ingredients available and allowing skilled hands to transform them into the menu our customers know and love. You won’t find a team with more combined years of experience in the pizza business anywhere in town.

Three years ago, we opened our second location on Oleander Drive at Tidal Creek Co-op. My son, Otto, was not even a year old when he first visited the original location. Now, he’s part of the next generation helping keep the Brooklyn Pizza spirit alive.

What does “Brooklyn-style pizza” mean to you?

At Brooklyn Pizza Co., we make hand-tossed New York-style pizza with a thin crust. For those who prefer something thicker, we also offer Sicilian slices. Both New York-style and Sicilian-style pizza are beloved favorites throughout the tri-state area.

The pizza industry has evolved considerably, and the styles and offerings available to consumers can vary dramatically depending on the city or state. For us, the dough is simple: yeast, salt, oil, and water. However, several variables influence the final result, including the water temperature, the freshness of the yeast, and how long the dough is mixed. By using the best ingredients available, we create a sauce that tastes both nostalgic and fresh. We take tremendous pride in our product and are constantly focused on preserving the legacy of our flavor and brand.

Wilmington has a growing pizza scene. What do you think sets Brooklyn Pizza apart?

What sets Brooklyn Pizza apart is simply time. This restaurant has been part of the community for almost three decades, and many of our original customers now bring their own children here. These shops are living, breathing entities, and we’re always excited to welcome first-time visitors. We focus on authentic offerings that we’ve perfected over time rather than chasing food trends. We’ve stayed true to what we do best. We’ve got that classic New York-style pizza you fold in half and try not to burn the roof of your mouth eating! We’ve got you covered.

If someone is visiting Brooklyn Pizza for the first time, what three things would you recommend they order?

First, if you’re not ready to order a whole pizza, you can’t go wrong with a classic cheese slice. Or get creative and add a few toppings. Second, our wings are hands down some of the best, biggest, and sauciest in town. Third, I’d recommend our pastas. Some of our fan favorites include classic homemade lasagna, baked ziti, penne alla vodka, and linguine with clams. Visiting for lunch? Be sure to check out our hero and focaccia sandwiches.

October is National Pizza Month. Is there anything you’d especially like our readers to know about Brooklyn Pizza?

We celebrate National Pizza Month 365 days a year here at Brooklyn Pizza Co.—and we have for almost three decades.